Greek Bean Salad Lemon Marinated

# Method:

01 - Pat the drained beans dry with paper towels and transfer them to a large mixing bowl.

02 - In a separate bowl, whisk together the lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, ¾ teaspoon salt, and a few grinds of black pepper until well combined.

03 - Pour the lemon-oregano marinade over the beans and gently fold until every bean is coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

04 - When ready to assemble, taste the marinated beans and adjust salt and pepper if needed. Reserve any excess marinade.

05 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle the reserved bean marinade and the remaining 2 tablespoons olive oil over the vegetables.

06 - Add the marinated beans and toss gently to combine, being careful not to crush the beans or tomatoes.

07 - Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese.

08 - Let the salad rest at room temperature for 10–15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -

The beans actually get more flavorful the longer they sit, making this perfect for meal prep or feeding a crowd
That lemon-oregano marinade creates a bright, tangy punch that wakes up even the most ordinary Tuesday lunch

02 -

The beans need at least one hour in that lemon marinade, but honestly, two days is where the magic really happens
Dont skip drying the beans with paper towels first, or your marinade will end up diluted and watery instead of concentrated and flavorful

03 -

Use a microplane to zest your lemons so you get only the fragrant yellow part, not the bitter white pith underneath
If youre sensitive to raw onions, soak the sliced red onion in ice water for 10 minutes before adding them to the salad

Greek Bean Salad Lemon Marinated (Printer View)

# Components:

→ Beans & Marinade

→ Salad

# Method:

# Expert Advice: